Hello Jennifer. It would be very helpful to me, and possibly others, if you would post the latest GF bake mix measured by weight. Some items such as CQ and almond flour are much more accurate using a kitchen scale. 1 cup does not always = 1 cup in grams.
How many grams are there in 1 cup of your GF bake mix?
Thanks so much, helper

Thank you, Esther. I'll go weigh a cup just now and see. I really don't worry too much about the weights because I'm pretty sure the weights vary slightly from batch to batch and it makes no discernible difference to my recipes.

I got 130 grams the first time and using another cup measure, I got the same as Esther - 134 grams for a cup of the Splendid Gluten-Free Bake Mix. Those tiny differences will not make a difference in my recipes.

Helper, I needed to make up a batch of the bake mix, so I made it tonight & weighed each ingredient as I did, in case that would also help you. Here is what I got (at least this time) as the others (at least Jen) said, it might not weigh exactly the same the next time I measured & weighed.

I measured a cup of this mix, and WOW did I ever get a different weight that Ester or Jen!!!! I got 108 gr in my cup! I did not pack it. I simply measured and leveled off (which I rarely ever do). That is quite a difference!

Out of curiosity, I went and measured with a different measuring cup. I still got 108. The again out of curiosity, I weighed both measuring cups (empty). One weighed 30g and the other 46g. I had My weights of the bake mix, did not include the cups. I balanced out the scales for each measuring cup before I weighed the "flour". Surely Ester & Jen was not weighing their cups with the mix. But why such a great difference in their weights & mine. Differences in the separate ingredients and the types they used?
I'm baffled here!

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

I've been having really good blood sugar readings of late.
I cannot hardly believe it's me....This is very good.

Tomorrow I'm going to bake with Jen's mix.
Going to do blood testing to see how the oatflour in
the mix affects me.

We love everything that I make with the mix.

More to be revealed

Barbo, the other day on a different (I believe) thread you posted a GF mix of Jen's for someone. It was not the same one as Jen has in the cookbook, & has been using recently. Her new one (in the book) has much less oat flour in it. I just wondered which recipe you were going to use. That would make a lot of difference possibly on your BS.

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

Billie, did you tap the measuring cup with the oat flour on the counter top and fill to the top. I say to do that. You don't have to do it with the other ingredients. That might have accounted for the difference. Otherwise, I'm stumped.

Yes, I tapped the oat flour. Maybe not enough? I didn't tap the others. I am using Honeyville almond meal, which may be lighter than your almond meal you ground yourself. ?? And my TT coconut flour may weigh different. Again.???

But I weighed the cup of mix 2 or 3 times, and either came out to the 108 or even once less, but I decided that time that I didn't have the cup quite full. Like you, I don't know what to say.

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

Yes, I tapped the oat flour. Maybe not enough? I didn't tap the others. I am using Honeyville almond meal, which may be lighter than your almond meal you ground yourself. ?? And my TT coconut flour may weigh different. Again.???

But I weighed the cup of mix 2 or 3 times, and either came out to the 108 or even once less, but I decided that time that I didn't have the cup quite full. Like you, I don't know what to say.

Tilly, I was up late writing that, but I think that is probably EST, I'm in WY MST. So it wasn't that late! What time does it say I posted?
It says you posted at 3:27AM. Now that is either late or early!!

Jen, I'm thinking that may be it. The Honeyville is pretty light & fluffy! I've ground my own before, and as I recall, it was a lot heavier.
Soooo, helper (and anyone else), if you grind your own (or perhaps even some other brands), my weight on the almond flour may or probably is way off for you! For reference I just looked at & weighed my Honeyville almond flour. The label says a serving is 28g. 28g was a packed very full 1/4 c. (Tho I do not pack my almond meal when using in a recipe.) I'm assuming that would be about 60ml, but not positive.

Quote:

Originally Posted by helper

I truly appreciate your effort. A definite help.
helper

You are welcome, but with my almond flour weight, it might not be as much help for it unless you are using Honeyville or similar flour/meal. You might need to measure yours, and weigh, then make note of that. (If possible)

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

Hmm, guess I could weigh my almond meal and report back here. Thing is, I know Donna (RVcook) has used my bake mix a lot and she uses almond flour with no problems in the baked goodies to my knowledge.

Hmm, guess I could weigh my almond meal and report back here. Thing is, I know Donna (RVcook) has used my bake mix a lot and she uses almond flour with no problems in the baked goodies to my knowledge.

Jen, I've made up your bake mix using my almond flour (and measuring cups) several times now. So I've used it in several recipes, several times, and it seems to work the way it should. (As far as I can tell) I haven't gotten any bad results! I think mainly it is matter of weight difference!

I'm thinking if one went by weight, that they then might see a difference.
But no problems here!!!

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

Hi there - my 1/4 cup almond meal was also 28 grams, but I didn't pack it in firmly (so unpacked) or anything. I just measured, put it on the electronic scale and remembered the weight and then I just noticed, yours is the same weight, Billie. Okay, I give up! Either way, whether one uses ground almonds or almond flour, the recipes will still work much the same. I've never weighed any of my bake mix ingredients before this.

Ginny Larsen of Ginny's Low-Carb Kitchen made up the bake mix using almond flour and her yield was 3 cups - fully 1/2 cup more than I get (2 1/2 cups, 1/4cup = 5.7 g carbs). Each cup weighed about 100 grams, so not that far off from your weight that you got, Billie. I get 134 grams for 1 cup of the bake mix using almond meal.

This means if your yield is 3 cups, then 1/4 cup = 4.8 g carbs. So, with almond flour your baking will be lower in carbs.

Do not panic because despite this big difference in yield between using almond meal (sliced almonds ground at home in a coffee grinder) and almond flour, it really does not seem to affect the baking too much. Obviously, there will be slight differences but not enough that anyone has noticed.

In the new cookbook, I'm putting in the weight for the ingredients for those who want to get the exact weights I did.

My almond meal weighs exactly the same as almond flour - 28 g. However, the difference in the yield seems to happen when the ingredients are mixed - something very weird happens. LOL

Maybe someone can figure it out but I'm not sure exactly why yet ... other than the almond meal has more fat in it and probably sticks to the other ingredients, packing them down more - weighing them down and packing more into a 1 cup measure - and almond flour is drier and fluffs up more. Just guessing!

Thank you, Esther. I'll go weigh a cup just now and see. I really don't worry too much about the weights because I'm pretty sure the weights vary slightly from batch to batch and it makes no discernible difference to my recipes.

I'll tell you why I care about weights--or, why to use a scale: convenience! Ordinarily I just shake each dry ingredient into a bowl (excepting things like baking powder), zeroing out the scale after each ingredient, then mix, then turn the mixture out onto a big sheet of wax paper (to be lifted and funneled back in)--then do the same thing with the wet ingredients in the same bowl.

Recently I stayed at my sister's house for a few days and brought some supplies in order to bake, but decided not to bother with the extra weight of my kitchen scales. It had been a long time since I used measuring cups and I couldn't believe how much more trouble it was.

Me too Jen! I do have kitchen scales, which I use for some things, and am so glad I now have a good set, but for most things I use the cups & spoons!

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

I just made up a single batch of Jen's GF Bake Mix. I decided to double it but I got distracted and now I can't remember if I added the other 3/4 t. of xanthan gum or not. Is it a problem to just leave it out or should I go ahead and add it?